Gluten Free Friday: Banana Bread

Banana bread is something that I made all the time before the gluten intolerance. It seems like there are always bananas that are past that “we’re still good to eat as is” stage. It took me a while to get around to adapting my regular banana bread recipe to gluten free, but the results were…wow. Nobody would know this wasn’t wheat. This made 3 mini-loaves, 4 servings each at 244 calories and 2.5 grams of fat.

Ingredients:

3 cups banana

1/2 cup unsweetened applesauce

2 eggs, beaten

3/4 cup sugar

1 tsp baking soda

1 tbs baking powder

1 tsp salt

2 tsp xanthan gum

1/4 cup milled flax

3/4 cup brown rice flour

3/4 cup sorghum flour

1/4 cup garfava flour

1/2 cup potato starch

1/2 cup tapioca starch

1/2 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Mix the banana, applesauce, eggs, and sugar in one bowl. Set aside.
3. Mix the remaining dry ingredients in another bowl. Make a well in the center.
4. Add the wet to the dry and stir until well combined.
5. Divide among 3 oiled mini-loaf pans.
6. Bake for 35-40 minutes.